This question is primarily addressed for professional cooks and other folks who use knives a lot.
What is sharp enough (and is there such a thing) for you? Do you use any tests for sharpness,
like cutting a paper? Does it happen a lot that you have to work with a dull knife? Is good retention
more important than initial sharpness? Anything important for a sharpener without much experience
of actually using the tool to know?
PS Dear mod, thank you. I am honored, and will do my best to be worthy of the status.